725. Rice Cake.

After having prepared the rice as in No. 723, take some good cream, which first boil to ascertain that it will not curdle; the quantity must be proportionate to the size of the mould you intend to use. For a quarter of a pound of rice take a quart of cream, which however is not always sufficient; this depends on the rice swelling more or less in this case add a little milk to it. When the cream has boiled, take the peel of a lemon, which infuse in the cream for a quarter of an hour; take the peel out before you pour in the rice, which lay on a very slow fire till it bursts, or swells; when well swollen, add a little salt, and some sugar, according to your own palate; the sugar however must predominate, the salt being only intended to remedy the insipid taste that is inseparable from sweet entremets. Sugar must entirely predominate in articles for a dessert, but in entremets it is to be used moderately. When the rice is done enough, and properly seasoned, break eight eggs, and mix the yolks with the rice; next beat the whites, which pour gently into the preparation; put also a good bit of butter; then clarify about a quarter of a pound of butter, and when it is completely clarified, pour it into the mould; turn the mould round, that the butter may be spread equally on all sides, then turn it upside down for a moment: then put crumbs of bread into the mould, and contrive to have them likewise spread equally all over it; now dip a small piece of paper into the butter, sprinkle some clarified butter all round the mould, and put some more crumbs of bread. This being done to your satisfaction, pour the rice into the mould, and put it into the oven, but mind it must not be too hot. An hour is required for your cake to be baked enough. Turn it upside down in the dish, and serve up.

N. B.-You may sometimes put with it preserved cherries, raisins, or currants, &c.

726. Rice Croquettes.

The rice is to be prepared as in the last. When it has swelled in the cream, and is properly seasoned, let it cool;

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then roll it into croquettes in the shape of a cork. Next strew over them crumbs of bread (by which is meant that you dip them first into an omelet, and next into crumbs of bread). Roll them several times in the crumbs in what form you please, and mind that they are made a fine colour. When you have fried them of a good colour, you may glaze them on one side with pounded sugar, by using the salamander. Send up with fried parsley, of a nice colour, in the centre. It may be necessary to remark, that you may multiply these entremets by the variety of the different flavours which may be used, as vanilla, citron, lemon, orange, coffee, chocolate, &c., and the liqueurs noyeau, maraschino, oil of roses,

727. Rice Soufflé.

&c.

The same preparation as in No. 725, only keep the rice rather more liquid, and put the whites of two more eggs; that is to say, in a rice cake you put eight yolks, and as many whites, whereas in a soufflé you put only six yolks and eight whites, and a little more butter, to determine the soufflé.

728. Rice gratiné-(Gratin of Rice.)

Take two ounces of rice, which wash and pick, &c. Then let it swell in hot milk; as cream, when used for entremets of this sort, would turn to butter. When the rice is well done, pound half a dozen sweet almonds, and the same quantity of bitter ones; when you have made them into a paste, rub them through a tammy, and mix them with the rice, a little sugar, and a very little salt. Then put the rice into a silver pan or porringer, or silver casserole, and leave it to gratin on a slow fire for three-quarters of an hour or more. Instead of using the lid, only cover the pan with a sheet of paper, to prevent the dust and the steam. Serve hot; if you put a cover to it, the steam will prevent its being gratined.

729. Rice Turban.

Prepare the rice as in No. 723. Cut some apples into quarters, and stew them in syrup. Take particular care that the quarters are kept whole. Dish the rice; put a gallipot in the middle, to form a vacancy, into which you are afterwards to pour a vanilla cream. Dress the rice round the gallipot, and level it with the back of a spoon. Next place the apples round the rice, till you have reached the summit of it, and put the whole into the oven, but only leave it there time enough to dry up the syrup which sticks round the apples. Next decorate with sweetmeats of different colours, such as greengages, apricots, and cherries; and when you are ready to send up, remove the gallipot, and fill the vacancy with the vanilla-cream.

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N. B. Many entremets are made of rice cream, which, by the bye, is no more than flour of rice, which is like any other flour, except that it swells more. may make soufflés of it, and give them whatever flavour you think proper. They must be always sweet.

730.

Croquettes of Rice with Apricot Marmalade. Prepare the rice as in No. 723: form a croquette, take the handle of a wooden spoon, make a hole in the croquette, which fill with marmalade of apricots. Then close it up with some of the rice, put crumbs of bread as you do in all other croquettes, and fry in the same.

manner.

731. Croquettes stuffed with Apples.

Prepare the rice as above, and repeat every other operation, except that you must have rennets cut into small corks, and well stewed in syrup. Drain them well, and put them into the croquettes instead of marmalade.

732. Soufflé of Apples with a Rice border. Prepare your rice as in No. 723. Keep it of a strong solid substance, dress it up all round a dish, the same

height as a raised crust, that is to say, three inches high. Give a pleasing shape to the rice, and let it be levelled smooth; have some marmalade of apple ready, made very thick; mix with it six yolks of eggs and a small bit of butter; warm it on the stove in order to do the yolks : then have eight whites of eggs well whipped, as for biscuits, mix them lightly with the apples, and put the whole into the middle of the rice; put this into the oven, which must not be too hot. When the soufflé is raised sufficiently, send it up, as it would soon lower. If you wish to make a kind of pap, take a spoonful of flour, a pint of milk, a little salt, lemon and sugar: let the whole boil well, then mix it with the apples and the yolks of four eggs the whites are to be poured in afterwards: next bake the soufflé in the oven. This method is safer than the former, and is not deficient in delicacy.

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733. Charlotte of Apples mixed with Apricots. The charlotte has been so called after the name of the original inventor, yet there is no doubt but his successors have made great improvements on the original. make a charlotte, take a dozen of rennets; but if use a very large mould, you require more. Cut them into quarters, peel them, and put them into a pan with a lump of butter, a little cinnamon, the peel of half a lemon, and a little pounded sugar. Stew all these ingredients over a brisk fire, but without allowing them to burn. When the apples are nearly done, take them off the fire, mix with them half a pot of marmalade of apricots, and throw the whole into a mould trimmed with slices of bread dipped into melted butter; cover the marmalade with bread that has also been dipped into butter. Now bake the charlotte in an oven that is pretty hot; give it a good colour and serve up hot. The top of the charlotte must be always decorated; to do this, put some clarified butter all round a plain mould, then cut the crumbs of bread in any shape you think proper. To keep all the apples confined in the mould, the neatest and prettiest way is to cut the bread with a plain round cutter, and lay them over one another

all round; they must be dipped into clarified butter before they are put into the mould; then put the apples, and cover them; give a good colour, drain all the butter, and serve very hot and crisp.

NOUILLES.

Nouilles are made with a paste, as follows:-Put on the table about half a quarter of a pound of good and very fine flour, make a little hole in the middle of the flour, and put into it a little salt, a small bit of butter, the yolks of three eggs, and a little drop of water; mix this paste very well, and spread it on the table with the rolling pin, then cut a small bit, about an inch in length; pour some flour lightly over these pieces to prevent their adhering together, then blanch them in boiling water, after which, drain them through a cullender, and use them as directed hereafter.

Nouilles are very useful, as they are served as potage, entrées, entremets; but as they have been explained under their proper heads, the author will proceed to speak of the entremets.

734. Croquettes of Nouilles.

When they are prepared and blanched, take a pint of milk, boil it with a little salt, a small bit of sugar, and the peel of half a lemon; when the milk boils, put the nouilles into it, and reduce it till it becomes very thick; put them into a cold dish, and when perfectly cold, shape them as you do the rice, sometimes crumbing, sometimes frying them, only dipping in white of eggs; frost and glaze them with sugar of a good colour.